Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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I go through phases with turron, sometimes I love it and sometimes I cannot see the stuff. I grew up eating vast amounts of this sweet almond paste nougat, so I am not surprised of my love and hate relationship. But there is one simple dessert recipe that takes turron to another level and that is ice cream, even my wife can’t get enough of it. Turron blends really well into custard and makes a great almond base ice cream. I like to pair this ice cream with juicy raisins dipped into a reduction of Pedro Ximenez sherry. Oh my word…the syrupy sherry sets like honey as soon as you spoon it over the ice cream and the raisins cut beautifully through the creamy ice cream. Turron is back on my fav list.